Instructions

For the Onion Jam:

Heat the Bertolli® Extra Light Tasting Olive Oil in a wide skillet over low heat. Add the onions and cook over low to medium-low heat until caramelized and golden brown, stirring occasionally. Add the sugar and water and continue cooking until the water has evaporated and the mixture has become sticky. Allow to cool.

Yields approximately 1 ½ cup onion jam

Yields approximately 1 ½ cup onion jam

For the Fresh Ricotta and Goat Cheese Mousse:

Whip the goat cheese with the heavy cream. Mix the rest of the ingredients until evenly incorporated.

Yields approximately 3 ½ cups mousse

Assembly:
Spread 1 tablespoon mousse on canapé. For canapé, use toasted white bread slices (such as French bread) or other canapé of choice. Top with 1 tablespoon onion jam.